Quality standard for Capsicum Rheumatism Gel
- VernacularTitle:辣椒风湿凝胶质量标准研究
- Author:
Lilin CHEN
;
Xueliang QIAN
;
Weifeng XIE
- Publication Type:Journal Article
- Keywords:
Capsicum Rheumatism Gel;
capsaicin;
menthol;
borneol;
HPLC;
GC
- From:
Chinese Traditional Patent Medicine
1992;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
AIM:To develop the quality standard for Capsicum Rheumatism Gel(Fructus Capsici extract,menthol,borneol). METHODS:HPLC was used to determine capsaicin in Capsaicum Rheumatism Gel.The se-(paration) was performed on zorbax C_(18) column with methanol-water-phosphoric acid (70∶30∶0.085) as a mobile phase.The flow rate was 0.8 mL/min,and the detection wavelength was at 280 nm.Menthol and borneol contents in Capsaicum Rheumatiosm Gel were determined by GC and naphthalene was adopted as internal standard substance. RESULTS:There was a good linear relationship for capsaicin at a range of 0.082 65-0.578 55 ?g and the average revovery was 97.86% with RSD=1.28%.There were good liner relationships for menthol and borneol at a range of 0.081 0-1.053 ?g,0.080 8-1.050 4 ?g and the average revovery was 98.668%,97.536%. CONCLUSION:The method proves to be simple,precise and reproducible and is suitable for quantitative control of Capsicum Rheumatism Gel.
